Fresh Is Best Mexican Pizza

You Will Need:

Pizza Crust Dough
2 tsp (10 ml) Cooking Oil
1 cup (250ml) Chopped Onion
1/2 lb (225g) Boneless Skinless Chicken Breast Halves (about 2 breast halves)
1 cup (250ml) Fresh Is Best Smokey Black Bean Dip
2/3 cup (150ml) Fresh Is Best Salsa
4 0z. (114ml) can of Diced Green Chilies with liquid
1 cup (250ml) Grated Cheddar Cheese
1/2 cup (125ml) Grated Monteray Jack Cheese

Prepare pizza dough by rolling it and pressing into a greased 12" (30cm) pizza pan.  Form a ridge at the edge.

Cut the chicken into 1/2 inch (12mm) pieces.  Heat the cooking oil in a medium frying pan.  Add the onion and chicken.  Sauté until the onion is soft and the chicken is no longer pink.

Spread the Fresh Is Best Smokey Black Bean Dip on the crust.  Drizzle the Fresh Is Best Salsa over the bean dip.

Stir the green chilies and liquid into the chicken and onion.  Spread over the salsa.  Sprinkle the cheddar cheese and finish with the Monteray Jack cheese.

Bake at 425 degrees Farenheit (220 celcius) for 18-20 minutes.  Cut into wedges and serve hot with a side dish of sour cream.